Remove heads and tentacles from squid and set bodies aside. Mince heads and
tentacles, then mix well with the ground pork (may use a food processor).

Heat about 1/2 inch of olive oil in a cassola (like a cazuela, the
straight-sided pottery vessel used for paella and other dishes in Spain) or
large skillet and saute the onion, carrot, garlic and parsley in it until
the onions are wilted; add the pork mixture, crumbs and half the pine nuts,
mixing together well and cooking until the meat is well done. Season to
taste with salt and pepper, then remove mixture from pan and drain on paper
towels or in a colander.

Preheat oven to 350 degrees F.

When the pork mixture is cool, lightly stuff the reserved squid bodies with
it (do not overstuff, or the squid will shrink and tear during cooking).
Bake the squid in a single layer, uncovered, in a lightly oiled baking dish
for about 20 minutes.

Meanwhile, deglaze the cassola with the stock and wine, simmering until it
is reduced by about half. While the liquid reduces, put the almonds,
remaining pine nuts, chocolate and fried bread in a mortar and pound with a
pestle until finely ground, then moisten with a bit of the liquid to make a
thick paste (it must be fine, without grainy texture). Add this mixture to
the reduced liquid, stir in well, return to the boil and season to taste.
Pour over the stuffed squid, or spoon onto serving plates and set the squid
on top of the sauce.

Note: lbarra chocolate is sweetened and flavored with almonds and cinnamon
and is available in many markets in the Bay Area.